Kentucky hot wings

Kentucky hot wings

Ingredients
Chicken wings ½ kg
Salt, pepper, paprika 1 tsp each
Chili garlic sauce 2tbsp
Hot sauce 1 tbsp
Self raising flour 1 to 1 ½ cup
Ingredients for batter
Flour 4 tbsp
Corn flour 2 tbsp
Baking powder ½ tsp
Salt, white pepper paprika ½ tsp each
Chili sauce 1tbsp
Cold water to make batter
Method
Marinate chicken wings with salt, pepper, paprika, chili garlic sauce, hot sauce for 30 minutes, dip wings in prepared batter, and roll in self raising flour, deep fry on medium flame for 15 minutes. Serve hot.

Chicken Makhani Handi

Chicken Makhani Handi

Ingredients

Boneless chicken ½ kg
Butter half a pack
Cream half packet
Tomatoes thinly sliced 2
Ginger-garlic paste 2 tsp
Red chili powder to taste
Salt to taste 
Sugar ¼ tsp
Water ½ cup

Method
Fry butter until melted. Afterwards add chicken with salt and ginger garlic paste sauté till slightly cooked. Add the tomatoes let them cook as soon as they are almost dissolved add chili powder, sugar and some salt, cook until flavor is present add cream cook, add water leave on low heat for 5-10 minutes and then serve.

hot and spicy chicken makhni roll

hot and spicy chicken makhni roll

hot and spicy chicken makhni roll

Ingredients for parathat

Flour 3 cups
Salt ½ tsp
Sugar 1 tbsp
Yeast 1 tsp
Oil 2 tbsp
Egg 1
Water to knead

Method for dough

In a bowl add altogether, knead into a medium dough, leave it covered for 30 minutes, make into balls, roll into parathas and shallow fry, fill with filling, chatni, onion, reroll in butter paper and serve immediately.

Ingredients for makhani chicken

Chicken 300gm cubes
Yogurt 3 tbsp
Ginger garlic 1 tbsp
Allspice ½ tsp
Chili powder 1 tsp
Salt ¾ tsp
Orange color pinch
Cream 2tbsp
Lemon juice 1 tbsp
Butter 1 tbsp
Method

Marinate chicken with all the given ingredients for 30 minutes, put in a pan and cook for 15 minutes until done, give dum of coal. 

Ingredients for khati meti chatni 
                                                                   
Onion 1 sliced in rings
Ingredients for khatti methi tomato chatni 
Tomatos puree 2 tbsp
Ketchup 1 tbsp
Tamarind pulp 2 tbsp
Crushed red pepper ½ tsp
Salt ¼ tsp
Chat masala ¼ tsp
Method
Mix all together

Chicken Vegetable Biryani

Chicken Vegetable Biryani

Chicken Vegetable Biryani

Ingredients:
Boneless Chicken ½ kg
Onion 250 grams
Tomato 250 grams
Yogurt 250 grams
Potato 2
Green Chilies 6
Star anise 4
Boiled Rice ½ kg
Yellow food Color 1 Pinch
Green Peas 1 cup
Carrot 1 cup
Capsicum 1 cup
Oil 1 cup
Plum 50 grams
Green Coriander ½ bunch
Mint leaves ½ bunch
Kewra 1 tsp
Nutmeg/Mace 1 tsp
Turmeric 1 tsp
Salt 1 tsp
Red Chili Powder 1 tbsp
Whole Mix Masala 1 tbsp

Method:
• First of all heat 1 cup oil and add ½ kg chicken pieces. Fry and dish out and cut in shredded pieces.
• Now in the same oil add 1 cup green peas, 1 cup carrots, 2 potatoes along with 1 cup capsicum. Fry and dish out.
• After this in the rest oil add 250 grams onion and cook until light brown. 
• Also add 250 grams tomatoes, 250 grams yogurt, 1 tbsp whole all spice 1 tbsp red chili powder, 1 tsp salt, 1 tsp turmeric, 4 Star anise, 50 grams plum, 1 tsp Nutmeg/Mace. 
• Now add chicken pieces and vegetables. Cover and cook for 10 minutes.
• In the end add ½ bunch green coriander, ½ bunch mint leaves along with 6 green chilies. Cook and sauté.
• In a saucepan add spread one layer with rice and other with chicken vegetable. Now repeat the procedure along with 1 pinch yellow food color, 1 tsp kewra. Cover and cook for 20 minutes.

Baked Chicken Shashlik

Baked Chicken Shashlik

Baked Chicken Shashlik

Ingredients:
Boneless Chicken ½ kg
Boiled Rice ½ kg
Chopped Capsicum in Cubes 2
Chopped Tomato in Cubes 2
Chopped onion in Cubes 2
Shashlik Sticks 6
Garlic Powder 1 tsp
Mustard Paste 1 tbsp
Black Pepper ½ tsp
Salt ½ tsp
Lemon Juice 2 tbsp
Oil 4 tbsp
For making sauce:
Mozzarella cheese 1 cup
Cheddar Cheese 1 cup
Stock 1 cup
Tomato Ketchup ½ cup
Green chilies 2
Red Chili Powder 1 tsp
Sugar 1 tsp
Finely Chopped Garlic 1 tbsp
Corn Flour 1 tbsp
Salt ½ tsp
Method:
• In a bowl ½ kg boneless chicken pieces, 2 capsicums chopped in cubes, 2 chopped onion in cubes, 2 chopped tomatoes chopped in cubes, 1 tbsp mustard paste, ½ tsp black pepper, ½ tsp salt, 2 tbsp lemon juice, 1 tsp garlic powder. Leave it for half an hour.
• After this stick on 6 shashlik sticks and fry on grill pan.
•For making sauce:
• In a frying pan heat 2 tbsp oil add 1 cup chicken stock along with 1 tsp red chili powder,2 green chilies, 2 tbsp vinegar, 1 tsp sugar along with ½ tsp tomato ketchup.
• In the end mix 1 tbsp corn flour in water and turn off the flame.
• After this pour ½ cup of rice in dish along with shahlik sticks and pour sauce on top.
• In the end serve with 1 cup Mozzarella cheese and cheddar cheese bake on 180 c for half an hour and serve delicious hot Chicken Baked Shahlik.

Chicken alfredo pizza

Chicken alfredo pizza

Chicken alfredo pizza

Ingredients for pizza dough
Flour 2 ½ cup
Instant yeast 1 ½ tsp
Salt ½ tsp
Sugar 1 tsp heaped
Oil 2 tbsp
Chicken powder 1 tsp
Luke warm water to knead
Method for pizza dough
Put all in a bowl Flour 2 ½ cup, Instant yeast 1 ½ tsp, Salt ½ tsp, Sugar 1 tsp heaped, Oil 2 tbsp, Chicken powder 1 tsp and knead with Luke warm water into a soft dough, bang dough well, keep the dough in greased bowl, leave it covered till doubled for an hour, punch down the dough, grease pizza pan, roll dough and put on the greased pan prick with fork.
Ingredients for filling
Boneless chicken 8 ounces
Garlic paste 1 tsp
Salt ½ tsp
Black pepper ½ tsp
Soya sauce 1 tbsp
Lemon juice 1 tbsp
Wooster sauce 1 tbsp
Ingredients for alfredo sauce
Butter 2 ounces
Crushed garlic 1 tsp heaped
Milk ½ cup
Cream ½ cup
Cream cheese 4 cubes
Salt ½ tsp
Black pepper ½ tsp
Crushed red pepper 1 tsp
Mixed herbs 1 tsp
Parsley chopped 1 tsp
Soya sauce 1 tbsp
Ingredients for topping
Mushrooms sliced 4
Olives 4 sliced as required
Jalapeno pepper as required
Onion chopped 2 tbsp
Oregano 1 tsp
Cheddar cheese 1 cup
Mozzarella cheese ½ cup
Method for chicken
Marinate chicken with Garlic paste 1 tsp
Salt ½ tsp
Black pepper ½ tsp
Soya sauce 1 tbsp
Lemon juice 1 tbsp
Wooster sauce 1 tbsp, pan fry in 2 tbsp oil till done.
Method for alfredo sauce
Heat butter add crushed garlic, sauté for few seconds add in milk, cream, seasonings, cream cheese, cook till thick, remove and cool.
To assemble
On your pizza base spread alfredo sauce, top with chicken toppings, cheddar and mozzarella cheese, bake in a preheated oven 200 degree for 20 minutes.

Sesame Chicken

Sesame Chicken 

Sesame Chicken

Ingredients:
2 large boneless skinless chicken breasts
2 tablespoons raw sesame seeds
2 green onions (sliced)
Marinade-
1 teaspoon chicken base
¼ teaspoon salt
½ teaspoon sesame oil
ground white pepper (to taste)
¼ teaspoon sugar
1 tablespoon raspberry wine (or any fruity flavored wine)
Batter-
½ cup all purpose flour
1 teaspoon baking powder
1 egg (beaten)
½ cup water (or as much as needed to make batter smooth)
3 tablespoons cornstarch
salt (to taste)
1 tablespoon vegetable oil
Sauce-
3 tablespoons honey
2 tablespoons sugar
salt (to taste)
2 tablespoons ketchup
1 tablespoon white distilled vinegar
a sprinkle of ground black pepper

Sesame Chicken

Cooking Instructions:
  
Cut chicken breasts into 1” chunks and in a glass bowl combine all of the marinade ingredients and mix well. Add the chicken and coat evenly. Cover and marinade for 30 minutes in the refrigerator.
  
Meanwhile, in separate bowl combine all of the batter ingredients and mix thoroughly. The batter should be thick enough to coat the chicken but thin enough to flow around the pieces. Set aside.

Using a fork or tongs remove the pieces of chicken from the marinade and dip them into the batter to coat evenly (one by one). Deep fry the chicken in batches in your deep fryer for about 10 minutes or until golden brown. Drain on paper towels. (or you can fry in hot oil at about 325 degrees in your wok for about 3-4 minutes or until golden brown)
  
In your wok combine the sauce ingredients and warm over medium heat. Bring to a boil while stirring and simmer until sauce slightly thickens.

In the wok or in a serving dish coat chicken with the sauce and garnish with sliced scallions and sesame seeds.

adapted from blogchef recipes

Orange Chicken

Orange Chicken 

Orange Chicken 

Orange Chicken 

Ingredients:
Chicken-2 lbs boneless skinless chicken breasts (cut into 1-1/2” cubes)
1 ½ cups all purpose flour
1 eggs (beaten)
¼ teaspoon salt
¼ teaspoon pepper
Oil (for frying)
Orange Sauce
1 ½ cups water
2 tablespoons orange juice
¼ cup lemon juice
1/3 cup rice vinegar
2 ½ tablespoons soy sauce
1 tablespoon orange zest (grated)
1 cup packed brown sugar
½ teaspoon ginger root (minced)
½ teaspoon garlic (minced)
2 tablespoons green onion (chopped)
¼ teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons water

Method

Combine flour, salt, and pepper. Dip chicken in egg mixture and shake in flour mixture to coat. Deep fry chicken in batches at 375 degrees in a deep fryer (or use a wok) until completely cooked.

Meanwhile, in a large saucepan combine 1 ½ cups water, lemon juice, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger garlic, and onion. Bring to a boil.


 Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken, and if desired add red pepper flakes and garnish with green onions. Enjoy.

Bihari korma

Bihari korma

Bihari korma

Bihari korma

Ingredients
Chicken 1 kg 12 pieces
Yogurt 1 ½ cup
Onion brown and crushed ½ cup
Coriander powder 2 tsp
Chili powder 2 tsp
Green cardamom grinded ½ tsp
Mace grinded ¼ tsp
Nutmeg grinded ¼ tsp
Ginger garlic paste 2 tsp
Salt 1 ½ tsp
Whole spices 1 tbsp
Allspice ½ tsp
Oil ¾ cup
Saffron ¼ tsp
Kewra water 1 tsp
Onion 1 raw grinded
Method
Heat oil fry raw onions, add ginger garlic paste with whole spices, all the dry seasonings, fry well adding little water, add chicken, fry for 5 minutes, add yogurt with 1 cup water, cover and cook till thick gravy, lastly add grinded allspice, grinded green cardamom, mace and nutmeg, brown onion grinded, saffron nd Kewra. Leave it on sum, serve with paratha.

Jhatpat chicken

Jhatpat chicken

Jhatpat chicken

Ingredients
Chicken 1 kg 16 pieces
Salt 1 tsp 
Black pepper 1 tsp
Chili powder 1 tsp
Mustard powder 1 tsp
Ginger garlic paste 1 tsp
Wooster sauce 1 tbsp
Ketchup 2 tbsp
Oil ½ cup
Crushed garlic 1 tbsp
Onion 1 cut into rings
Capsicum 1 cut into rings
Tomato 1 cut into thick slices
Tomato paste 2 tbsp
Ketchup ¼ cup
Vinegar 2 tbsp
Sugar 1 tbsp
Salt ½ tsp
Orange color pinch
Method
Marinate chicken with salt, black pepper, chili powder, ginger garlic, mustard powder all 1 tsp each, Wooster sauce 1 tbsp, ketchup 2 tbsp, heat oil fry garlic, add marinated chicken, cook for 5 minutes add ½ cup water, cover and simmer till nearly done, then add all the seasonings and sauces with 1 cup water cover and cook till chicken done, lastly add vegetables, leave it on dum for 5 minutes.

Chicken Biryani

Chicken Biryani

Chicken Biryani

Ingredients

Chicken boneless 500 gm
Basmati Rice 1 cup
Oil 6 – 7 tbsp
Onions (chopped & fried) 1
Mint leaves few
Lemon Juice 1tsp
Green Chilies (chopped) 2
Red Chili Powder 1 tsp
Bay Leaf 1 – 2
Turmeric Powder ½ tsp
Cumin Powder 1 tsp
Coriander Powder 1 tsp
Black Cumin Seeds 1 tsp
Ginger Garlic Paste 1 tbsp
Cloves 1 tsp
Saffron a pinch
Black Peppercorns 2 tsp
Black Cardamom 2
Green Cardamom 4
Mace few pieces 
Cinnamon Stick 1 inch
Coriander Leaves hand full
Salt to taste
Yogurt 1 cup

Method

First clean and cut chicken to 1 inch pieces and soak basmati rice for half an hour. After 30 minutes drain out excess water and keep it aside.
Now put chicken pieces in a bowl and add green chilies, mint, ginger garlic paste, lemon juice, coriander leaves, peppercorns, cumin seeds, red chili powder, turmeric powder, salt, cumin powder, coriander powder, bay leaves, mace, cinnamon, cloves, black cardamoms and green cardamoms. 
Add Yogurt, 2 tbsp Oil, fried onions also to the bowl. Mix all these ingredients properly in the bowl itself to form a marinade.
Take a wok and boil water in it. As it starts boiling add oil (2 to 3 tbsp) in it. Then add 1 tsp salt to it. Stir so that salt dissolves.
Add above ready rice to boiling water. Cook till rice is half done. At this point take off the wok from flame and drain out the water.
Now take another medium size wok or pan and put it on flame. Pour chicken with its marinade in the pan and sprinkle evenly, half cooked rice on top of the chicken. Add coriander leaves, saffron (dissolved in water), fried onions on top of the rice.
Cover the pan with a tight lid and let it cook for 30 minutes on medium flame. Serve hot and enjoy your chicken biryani with fresh Yogurt.

Chicken Pasta Salad

Chicken Pasta Salad

Ingredients

Water 5 cup
Pasta 2 cup
Tomato juice 1 ¼ cup
Olive oil 1 ½ tbsp
Red vinegar 1 tbsp
Chili powder 1 ½ tsp
Paprika ¾ tsp
Salt ½ tsp
Ground black pepper ¼ tsp
Parmesan cheese grated ½ cup
Corn ½ cup
Coriander leaves chopped 1/3 cup
Green onions chopped ¼ cup
Green bell pepper diced 2 tbsp
Chicken breast boiled 1

Method

1. Bring water to a boil and add the pasta and cook till all done. Rinse under cold running water and drain well.
2. Stir the tomato juice, olive oil, vinegar, chili powder, paprika, salt and black pepper together. Toss it with the drained pasta and refrigerate for 2 to 4 hours.
3. Combine the Parmesan cheese, corn, coriander leaves, spring onion, green capsicum and diced chicken breast. Combine with the chilled pasta mixture and cover and refrigerate for at least 8 hours or overnight before serving.

Chicken Curry

Chicken Curry

Chicken Curry

Ingredients

Chicken (12 pieces) 1 kg
Cooking Oil ½ cup
Soaked tamarind 50 gm
Curry leaves 1 bunch
Coconut Milk 1 tin
Coconut Powder 1 Packet
Cashew nuts 75 gm
Almonds 75 gm
Sesame seeds 50 gm
Red Chilies Round 50 gm
Star anise 50 gm
Melon seeds 50 gm
Roasted gram 50 gm
Peanuts 50 gm
Salt to taste
Water as required

Cooking Method:
Mix and grind sesame seeds, button red chilies, star anise, melon seeds, roasted Gram, cashew nuts, almond, curry leaves and peanuts to form curry masala.
Stir fry the masala till turns golden brown and add salt as per taste.
Add chicken and fry till mixed,
Add water (5 bowls), cover the utensil and cook for atleast 15 – 20 minutes or until chicken is cooked.
Blend coconut powder, coconut milk, almonds and cashew nut, make a paste and add to the chicken gravy.
Add soaked tamarind as per need and mix.
Heat the gravy for 5 – 7 minutes.
Serve hot with bread or plain boiled rice.

Four Seasons Pizza

Four Seasons Pizza

Four Seasons Pizza

Ingredients for Dough
Olive oil 2 tsp
Cheddar cheese, grated ½ cup
Mozzarella cheese, grated 1 ½ cups
Ingredients for BBQ Chicken
Onion chopped 1 tbsp
Chicken chunks, boiled ½ cup
BBQ sauce 3 tbsp
Margherita Pizza Sauce
Parmesan cheese, grated 1 tbsp
Tomato, sliced 1
Thin fresh basil strips 1 tbsp
Hawaiian Pizza Square
Pizza sauce 2 tbsp
Smoked sausages, sliced ½ cup
Pineapple tidbits, drained ¼ cup
Pepperoni Pizza Square
Pizza sauce 2 tbsp
Pepperoni 4 slices

Method

Place pizza dough on cookie sheet. Starting at center, press out dough into a rectangle. Brush dough with olive oil. Bake 6 to 8 minutes. 
Sprinkle Cheddar cheese in the shape of a "plus sign" on crust, dividing the crust into four squares. Top each square with 1 of the 4 variations listed above to make 4 different squares. Top entire pizza with mozzarella cheese. Bake 10-13 minutes longer or until crust is deep golden brown and cheese is melted and bubbly.

Roast Chicken Masala

Roast Chicken Masala

Ingredients:
1 kg chicken whole
1 tbsp chili powder
¼ tsp turmeric
Onion brown crushed 3tbsp
2 blended tomatoes
1 tsp all spice powder
2 tbsp chili sauce
1 tbsp ginger garlic paste
½ cup water
Ketchup 2 tbsp
2 tbsp mayonnaise
½ cup ghee, oil
12-15 curry leaves
Fries for serving
Method:
1. Marinate chicken with all the given ingredients for an hour.
2. Heat oil add curry leaves with chicken and masala.
3. Leave covered for ½ an hour, serve with fries.

Chicken Biscuit Bake

Chicken Biscuit  Bake

Chicken Biscuit  Bake

Chicken Biscuit  Bake

Ingredients:
½ kg cooked chicken
½ cup milk
2 ounce butter
4 tbsp flour
4 sliced mushrooms
Salt 1 tsp
Black pepper 1 tsp
Mustard 1 tsp
Mixed herb 1 tsp
½ tsp paprika
For topping:
¼ cup cheddar cheese
1 tbsp onions
1 tsp parsley
½ tsp paprika
250 grams biscuits or salted bakhar khani
Method:
1. In a large sauce pan add butter, flour, seasonings and milk till thick, now add cooked chicken and mushrooms with seasonings.
2. Put in greased pie dish top with cheese, biscuits,paprika,onion and parsley.
3. Bake for 15 mins until brown.

Chicken Burger

Chicken Burger

Chicken Burger

Ingredients

Green capsicum chopped ½ cup
Coriander chopped ¼ cup
Onion, chopped 1 small
Garlic, minced 2 cloves
Hot sauce 1 tsp
Salt & pepper to taste
Chicken mince ½ kg
Dry bread crumbs 1 cup
Burger buns, toasted 4
Iceberg lettuce leaves as required
Ingredients for Sauce
Mayonnaise 2 tbsp
Hot sauce 2 tbsp
Garlic 2 cloves
Lemon (juice) 1 lemon
Gherkins, chopped 2

Method

Prepare burger sauce by stirring together mayonnaise, gherkins, hot sauce, garlic, and lime juice in a small bowl. Cover and refrigerate at least 20 minutes.
Prepare chicken burgers by mixing together green capsicum, coriander, onion, garlic, hot sauce, salt, and pepper in a large bowl. 
Mix in chicken using your hands until well blended, then sprinkle on bread crumbs, and continue mixing until incorporated. Divide the meat into 4 portions, and flatten to make patties.
Cook patties till done. Assemble burgers by spreading the cut sides of the hamburger buns with burger sauce, adding a chicken patty, and topping with a piece of lettuce or iceberg.

Chicken Vegetable Pulao

Chicken Vegetable Pulao

Chicken Vegetable Pulao

Ingredients
Basmati Rice 2 cups
Onions sliced 2
Yogurt 1 cup
Chicken boneless, cubed 2 cup
Mixed vegetables 2 cups
Bay leaves 2
Cumin seeds ½ tsp
Green chilies chopped 4
Black pepper powder 1 tsp
Red chili powder ½ tsp
Cardamoms 2
Cloves 4
Cinnamon 1 inch piece
All spice powder 1 tsp
Ginger paste ½ tsp
Garlic paste ½ tsp
Fresh mint leaves 1 tsp
Coriander leaves chopped 1 tsp
Salt to taste
Oil 1 cup

Method
Wash and soak the rice for half an hour.
Cut all the vegetables into small thin pieces and fry each one separately in oil.
Heat oil in a pan, add onions, yogurt, chicken bone less, red chili powder, ginger paste, garlic paste, salt, black pepper powder, cumin seeds, bay leaves, turmeric powder, gram masala powder, cloves, cardamom, cinnamon, chopped green chilies.
Cook for 6-8 minutes stir well. Add all vegetables and cook till chicken and vegetables are tender.
Add salt in water and boil. Add the rice to this hot water. Strain with ¾th done.
Now its time to arrange rice and vegetable and chicken mixture layers. 
You should have two layers of rice and one layer of vegetable mixture.
Top it off sprinkle fresh chopped mint leaves and fresh chopped coriander leaves.
Indian pulao mix is ready to serve. Before serving mix the rice well and serve hot with raita and chutney.

Chicken Nuggets

Chicken Nuggets

Chicken Nuggets

Ingredients
Boneless chicken, cubed and flattened 1 kg
White vinegar 2 tbsp
Soya sauce 2 tbsp
Chili sauce 1 tbsp
Black pepper powder 1 tsp
White pepper powder 1 tsp
Bread crumbs 2 cup
Eggs 2
Corn flour 3 tbsp
Salt to taste
Oil for frying
Method
In a bowl add chicken pieces, soya sauce, white vinegar, black pepper powder, white pepper powder, salt, chili sauce, and corn flour. Mix well all ingredients and marinate for few hours in refrigerator. Heat oil and dip the chicken nuggets in eggs and bread crumbs. Now fry the chicken nuggets on a low heat till golden brown and crispy. Serve hot with tomato ketchup or chili sauce.

Spicy Chicken Wings

Spicy Chicken Wings

Spicy Chicken Wings

Ingredients

Chicken wings ½ kg
Oil 2 tbsp
Lemon juice 1 tbsp
Garlic, crushed 1 clove
Ground cumin 1 tsp
Oregano 1 tsp
Chili powder 1 tbsp
Paprika ½ tsp
Salt 1 tsp
Black pepper 1 tsp

Method 
In a bowl combine oil, lemon juice, garlic, cumin, oregano, chili powder, paprika, salt and pepper. Marinate chicken wings in it and let stand for a few hours. Cook covered in a pan with the marination till done.